Lactose Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and built entirely from whole-food ingredients, this beef hash bowl is the kind of weeknight dinner that feels indulgent without any of the heaviness. Ground beef gets layered with grated ginger, garlic, and scallions before being hit with coconut aminos and a splash of apple cider vinegar — the result is savory, slightly tangy, and deeply satisfying. Golden sweet potato cubes add natural sweetness and a little caramelized bite, while cauliflower rice keeps the base light and grain-free. Every component is cooked in coconut oil, so there's no butter, cream, or hidden dairy to worry about — it's naturally free of lactose without any substitutions or compromises. The turmeric gives the whole skillet a gorgeous golden hue and a subtle earthy warmth that ties everything together beautifully. Finish each bowl with fresh scallion greens, cilantro, and a squeeze of lime for brightness, and you've got a complete, colorful meal that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground beef (80/20)
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 3 tbsp coconut oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt, plus more to taste
For the cauliflower rice
- 1 medium head cauliflower (about 1 ½ lb), cut into florets
- 1 tbsp coconut oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste.
- 2
Heat 1 tbsp coconut oil in a large saucepan or second skillet over medium-high heat until shimmering. Add the riced cauliflower and ¼ tsp salt, spread into an even layer, and cook undisturbed for 2 minutes, then stir and cook for another 3–4 minutes until the cauliflower is just tender and any excess moisture has evaporated. Remove from heat, cover to keep warm, and set aside.
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